Lemon Meringue Ice Cream Pie
A crunchy biscuit base, zingy lemon curd and vanilla ice cream, crowned with toasted marshmallowy meringue.
- Time5 hr 30
- LevelMedium
- Costabout £0.80 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Mix the biscuits with the melted butter and press firmly into a 23 cm loose bottomed tart tin, up the sides too. Chill for 30 minutes.
30 min - 2
Spread 100 g of the lemon curd over the base. Mix the rest of the curd into the ice cream in a bowl for a rippled effect, then spoon into the tin and smooth the top.
- 3
Freeze for at least 4 hours until completely solid.
240 min - 4
For the meringue, put the egg whites, sugar and cream of tartar in a heatproof bowl over a pan of barely simmering water. Whisk by hand for 3 to 4 minutes until the sugar dissolves and it feels hot and smooth between your fingers.
4 min - 5
Take off the heat and whisk with an electric whisk for 5 minutes until thick, glossy and stiff peaks hold.
- 6
Heat the oven grill to its highest setting. Pile the meringue over the frozen pie, swirling it into peaks right to the edges to seal in the ice cream.
- 7
Grill for 1 to 2 minutes, watching closely, until the tips are golden brown, or use a cook's blowtorch. Serve at once, cut with a hot knife.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.